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Never-Fail Blender Hollandaise

Blender Hollandaise?!! Yes, it's true you can absolutely make this decadent sauce usually associated with formal brunches and elegant dinners in your blender with simple at home ingredients. In just 10 minutes, this rich and creamy sauce is ready for use over steamed vegetables, fish or chicken or impress your family and friends with an impressive and delicious Eggs Benedict.
  1. 1 Cup butter 250 ml
  2. 4 egg yolks
  3. ¼ tsp. Each: salt, sugar, tabasco & dry mustard 1 ml
  4. 2 Tbsp. Fresh lemon juice 30 ml
  1. Heat butter to a full boil, being careful not to brown.
  2. Combine all other ingredients.
  3. With blender turned on high, slowly pour butter into yolk mixture in a thin stream until all is added. Makes about 1 ¼ cups of sauce (300 ml).
  1. Keeps well in refrigerator for several days.
  2. When reheating, heat over hot (not boiling) water in top of double boiler.
The Best of Bridge

This recipe is available in the book The Best of the Best and More.

This recipe is available in the book The Complete Best of Bridge Cookbooks Volume Three.